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Slow-Cooked Lasagna with Homemade Sauce

This recipe was given to me by a friend who made it using a store-bought marinara sauce. I created a homemade sauce and it has been a big hit whenever I serve it, especially at potlucks and bring a dish gatherings. —Sheri Oganowski, Dayton, Ohio
  • Total Time
    Prep: 1-1/2 hours Cook: 4 hours
  • Makes
    10 servings


  • 1 pound ground turkey
  • 1 pound bulk Italian sausage
  • 3/4 cup chopped sweet onion
  • 3 garlic cloves, minced
  • 3 cans (15 ounces each) tomato sauce
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1/3 cup sugar
  • 3 tablespoons dried parsley flakes, divided
  • 2 teaspoons dried basil
  • 3 teaspoons dried oregano, divided
  • 1/2 teaspoon salt, divided
  • 1/4 cup dry red wine or beef broth
  • 3 cups shredded part-skim mozzarella cheese
  • 2-1/2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 package (9 ounces) no-cook lasagna noodles


  • In a Dutch oven, cook the turkey, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, crushed tomatoes, sugar, 2 tablespoons parsley, basil, 2 teaspoons oregano and 1/4 teaspoon salt. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Add wine; cook 15 minutes longer.
  • Meanwhile, in a large bowl, combine the cheeses and the remaining parsley, oregano and salt.
  • Spread 2-1/4 cups meat mixture into a 6-qt. slow cooker. Arrange five noodles over sauce, breaking to fit if necessary. Spread 1-1/3 cups cheese mixture over noodles. Repeat layers twice. Top with remaining meat mixture.
  • Cover and cook on low until noodles are tender, 4-5 hours.
Nutrition Facts
1 serving: 633 calories, 33g fat (16g saturated fat), 114mg cholesterol, 1591mg sodium, 46g carbohydrate (15g sugars, 4g fiber), 40g protein.

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